Katrina's Cookbook

Carrot Cake

2 cups sugar
1 1/2 cups Wesson oil
4 eggs
2 cups grated carrots
3 cups self-rising flour
1 cup chopped nuts
1 tblsp cinnamon

-Mix sugar & oil together
-Add eggs, 1 at a time, alternating with flour, beat good
-Add carrots, cinnamon, & nuts
-Mix good & pour into greased tube pan

-Bake at 350* for 1 1/2 hrs for small pan
  or 325* for 1 hr for large pan


Glaze For Carrot Cake

1 cup sugar
1/2 cup buttermilk
1 tsp baking soda
1 tblsp white corn syrup
1 stick butter (or margarine)
1 tsp vanilla

-Mix butter & buttermilk in saucepan
-Heat until butter is melted
-Add other ingredients
-Cook over medium heat until thick (about like pancake syrup)

-Pour half of syrup on cake while still hot & in pan

-Wait 5 minutes
-Remove cake form pan & pour on remaining glaze

-Let cool before cutting